Banana Rice Flour Muffins

Baking with rice flour is a rewarding endeavor when we find a recipe that actually works!

In this case these rice flour banana muffins hold together really well!

It took a little bit of experimenting and time to create these but it was worth it...

Mix:

2 c. rice flour

1t. arrowroot powder

1t. salt

¼ t. baking soda

1t. cinnamon

Mix in a separate bowl:

2 mashed bananas

¼ c. water

2/3 c. honey

2 eggs

¼ c. oil/applesauce

2t. vanilla extract

Mix dry ingredients and wet ingredients separately then combine. Pour into greased muffin cups (silicon works great!) and place in preheated 375°F oven for 20-40 minutes. Allow the muffins to rest for 5-10 minutes before serving.

Voted. They sound wonderful, I love the idea of using rice-flour too, I bet that gives a lovely light texture! I use it in cupcakes sometimes. I have to point out though (not meaning to be picky, just an observation) that they contain eggs, so they are not actually vegan! I might try this recipe and use flax-seeds in place of the eggs, I should think it would work equally well. I don't know if you have discovered flax-seeds, but when mixed with water and left to "set", they are amazing as an egg substitute.

Oh, yes-- I have used flax seed as an egg substitute many times! This recipe is one we've made with eggs during a farming adventure. I definitely agree with using flax seeds as an egg substitute and we think everyone should be open to experiment with different takes on a good recipe!

I agree that it's nice that there are some gluten-free options since wheat can be heavy, and at times it's just nice to vary. Voted! Come check out my new post, Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating (No Matter Where You Live).

We've never ground the whole kernel corn into flour, but we have used it before. Actually we have a really great cornbread recipe which is made with cornmeal--I'll have to share the recipe sometime soon!